Crepes

In America, we celebrate the halfway point of winter by pulling a groundhog out of his burrow and asking him if there will be six more weeks of winter. It's a wacky grand old tradition. 

In France, they mark the halfway point by eating crepes. They call it La Chandaleur. There are old wives tales for crepe flipping, storing crepes in your wardrobe, and many surrounding coins on crepes. This day can predict death, divorce, love, marriage, anything and everything. 

But between eating crepes or watching a groundhog.........I'll always choose crepes. 

La Chandeleur is always on February 2. It's 40 days after Christmas. Most importantly, it's delicious. To follow all the superstitions strictly would be difficult. If you want to read up on the many traditions, there are tons of articles to read. Me? I just want an excuse to eat crepes. 

 For these crepes I made a  mixed berry and vanilla compote and shook a little powdered sugar over. It's a staple......and it' what I had in my freezer! Oops. I need to plan ahead next year! Or not. This was delicious as it was.

Without further ado, happy groundhog day! And happy crepe eating!

Crepes with Mixed Berry Vanilla Compote

for the crepes

1 1/3 cups whole milk
1 cup all purpose flour
3 large eggs
3 tablespoons unsalted butter, melted

1 tsp. vanilla

1 tablespoon sugar
1/4 teaspoon salt

for the compote
3 cups frozen mixed berries

3 tablespoons sugar

1 tsp. vanilla

1 tablespoon water

Mix everything in a blender just until smooth.

Cover and chill at least 15 minutes.

While the batter is chilling make the compote. Put all the ingredients into a medium saucepan with 1 tbsp water. Stir and simmer gently over a low heat for 15 mins until warm and syrupy. Remove from heat and move on to making crepes.

Butter a nonstick skillet  and heat over medium heat. Pour 2 tablespoons batter into pan and swirl to coat bottom. Cook until edge of crepe is light brown, about 1 minute. Loosen edges gently with spatula. Carefully turn crepe over. Cook until bottom begins to brown in spots, about 30 seconds. 

Transfer to plate, fill with a few spoonfuls of compote then fold. Sprinkle with powdered sugar and serve warm. 

Repeat with remaining batter, buttering the pan as needed. 

Enjoy!